Bone marrow is part of the iconic recipes of French cuisine. Long served in traditional bistros, they charm with their melting texture and intense flavour. On a fire pit griddle, cooking is particularly easy to master and allows for perfectly creamy marrow while enjoying the warm atmosphere of the wood fire.
Accompanied by toasted bread rubbed with garlic and a little fleur de sel, bone marrow becomes a generous starter or an original aperitif to share with friends around the fire pit.
NECESSARY EQUIPMENT
- A COEO plancha grill
- A cooking tongs
- A stainless steel spatula
- A chopping board
- A kitchen knife
- Some absorbent paper
- Some thermal protection gloves
Number of people : 4
Preparation time : 15 minutes
Cooking time : 25 minutes
INGREDIENTS
- 3 bone marrow pieces cut lengthwise
- 4 to 6 slices of country bread
- 3 cloves of garlic
- 1 bunch of flat-leaf parsley
- Fleur de sel
- Black pepper from the mill
PREPARATION
Start by soaking the marrow bones in a bowl filled with cold water for about an hour. This step helps to remove impurities and achieve clearer marrow after cooking.
Drain the bones thoroughly and then dry them with paper towels.
Preheat your plancha grill and create a medium heat zone. Place the marrow bones on the plate, marrow side up. Generously season with fleur de sel and a few turns of the pepper mill.
Cook for about fifteen minutes until the marrow becomes melting and slightly wobbly.
During cooking, place the slices of bread on a hotter area of the plate to achieve a nice golden colour. Then rub the warm slices with the garlic cloves.
Finely chop the parsley.
When the marrow bones are ready, carefully scoop out the marrow with a spoon and generously place it on the toasted bread. Sprinkle with fresh parsley and serve immediately.
WHY COOK MARROW BONES ON A PLANCHA GRILL?
The plancha grill allows for gradual cooking particularly suited to marrow. Thanks to the even heat distribution, the texture remains melting without drying out the product.
The large cooking surface of a plancha grill also allows for simultaneous preparation of toasted bread and accompaniments while taking advantage of the different heat zones of the plate.
COOKING TIPS ON A PLANCHA BARBECUE
To achieve perfectly melting marrow, favour a medium heat zone rather than too intense heat. Cooking too quickly could excessively melt the fat contained in the bone.
The bread can be grilled on the hottest part of the plate to achieve a crispy texture that perfectly contrasts with the creaminess of the marrow.
COEO TIP
Add a few crystals of fleur de sel just before tasting. This simple touch reveals all the aromatic richness of the marrow and enhances the recipe.
FAQ: BONE MARROW ON A PLANCHA BRAZIER
Can you cook bone marrow on a plancha brazier?
Oui, la cuisson au brasero plancha est idéale pour les os à moelle. La chaleur douce et homogène permet à la moelle de devenir fondante sans brûler.
How long should you cook bone marrow on a brazier?
Generally count between 12 and 15 minutes depending on the thickness of the bones and the intensity of the heat.
What is the best heat zone for cooking bone marrow?
A medium heat zone is recommended to preserve the melting texture of the marrow.
Why soak the bone marrow before cooking?
Soaking helps to remove blood residues and achieve a cleaner presentation after cooking.
What bread to serve with grilled bone marrow?
Grilled country bread is often considered the best accompaniment due to its crispy texture and ability to absorb the melting marrow.
Can this recipe be prepared in advance?
Bone marrow is best enjoyed immediately after cooking to fully appreciate its texture.
